Prep 15 mins
Cook 15 mins
This Phad Thai omits the prawns and tofu, but is very delicious nonetheless. This is the easiest recipe to make and has the nice fresh taste of coriander.
- 250 g rice noodles
- 450 g chicken thigh fillets, sliced thinly
- 1 garlic clove, crushed
- 1 teaspoon fresh ginger, grated
- 2 red Thai chile, sliced thinly
- 2 tablespoons palm sugar, chopped
- 2 tablespoons soy sauce
- 1⁄4 cup sweet chili sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 3 green onions, sliced thinly
- 1 cup bean sprouts
- 1 cup snow pea sprouts
- 1⁄4 cup coriander leaves, loosely packed
- Place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain.
- Heat wok or large non-stick frying pan; stir-fry chicken, garlic, ginger and chilli, in batches, until chicken is browned.
- Return chicken mixture to wok with sugar, sauces and juice; stir-fry until sauce thickens slightly. Add noodles, onion and sprouts to wok; stir-fry until hot. Serve phad thai sprinkled with coriander.
We liked this dish, but I must admit I changed things a bit because my daughter was looking over my shoulder and begging me. I added scrambled egg, shrimp, and peanuts. I know this would be good without those things, but I can't resist my daughter, especially when she's excited about the food I'm cooking. Sorry. I couldn't find Thai chilies, so I used a jalapeno, there is no way in the world to get palm sugar here, so I used some molasses and sugar...No snow pea sprouts, so I used some pea pods...I feel bad that I didn't make this recipe as written. But it was really good anyway!